Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2024Scopus SJRQ1/r/munzur/1867
  Design of Ohmic Thawing Cell with Hydrostatic Pressure Units: Application in Minced Beef

  Döner, Deniz; Çokgezme, Ömer Faruk; Çevik, Mutlu; İçier, Filiz

  The thawing process is a common processing method used in the meat industry. To ensure provide food safety and protect meat quality, the thawing process should be carried out carefully. Ohmic thawing (OT) is one of the novel thawing methods. In this study, a custom-designed ohmic thawing prototype was set up and used to thaw frozen minced beef samples in different shapes (X: 13 × 4 × 3 cm3; Y: 13 × 6 × 2 cm3; Z: 13 cm height × 3.91 cm diameter) at 3 different voltage gradients (10–13-16 V/cm) by using 3 different electrode designs (E1, titanium foil; E2, needle type titanium electrode; E3, titanium embossed). The optimum OT condition resulting in a high-quality product with the highest process efficiency was determined. As an optimization procedure, a three-level general factorial design was performed. Thawing time, drip loss, thawing ratio, maximum temperature, ohmic power consumption, energy efficiency, and exergy efficiency values were used as responses. The cylindrical sample shape resulted in higher changes in quality and decreased performance of the process. The optimum ohmic thawing condition was a 16 V/cm voltage gradient for Y-shaped samples by using an E2 electrode design. The thawing time for the optimum condition was 2074s corresponding ohmic power consumption of 15.84 W. The drip loss during thawing was measured at 1.20%. The maximum temperature reached during the thawing process was recorded as 15.90 °C. Energy efficiency and exergy efficiency values were greater than 35%. Based on these results, the overall desirability of the ohmic thawing method was evaluated as 0.755. The obtained desirability value indicated the ohmic thawing method to be highly efficient and effective in achieving optimal thawing outcomes. The results of this study could give valuable information on the design of industrial-scale ohmic heating units to be used with solid foods, especially for thawing purposes.

  AtıfScopus13·WoS11

  İncele
• Kitap BölümüAçık Erişim2024/r/munzur/1831
  Recent trends in evaporation techniques

  Icier, Filiz; Doner, Deniz; Cokgezme, Omer Faruk; Sabanci, Serdal; Cevik, Mutlu

  Increasing energy costs of the food industry and the necessity to reduce emissions of greenhouse gases orient the researchers to find alternative solutions to increase energy efficiency, and to decrease waste and environmental damage. Hence, the use of novel technologies comes to the fore. Since volumetric heating could be provided by Ohmic and microwave heating methods, a heating medium is not required. Thus it is possible to reduce undesirable changes in quality attributes by eliminating contact with hot surfaces and providing rapid heating. The negative effects on the environment could also be reduced owing to both utilization of efficient energy for the heating process and the elimination of wastewater. Alternative nonthermal methods including ultrasound, membrane filtration, pulsed electric field, and electroplasmolysis techniques could also be applied. In this chapter, recent studies on the evaporation techniques, regarding their system setups, effects on the quality characteristics, and performance evaluations are reviewed.

  İncele
• MakaleYalnız künye2024Scopus SJRQ1/r/munzur/1551
  Optimization of Pectin Extraction from Lemon Peel Powder by Ohmic Heating Using Full Factorial Design

  Çilingir, Seda; Duran, Gülseven; Gökyildiz, Beritan; Goksu, Ali; Sabanci, Serdal; Cevik, Mutlu

  Ohmic heating-assisted extraction has emerged as an effective method preferred in recent years. This extraction method is affected by experimental factors such as temperature, process time, and voltage gradient. The present study aimed to optimize the pectin extraction process from lemon peel powder samples by the ohmic heating-assisted extraction method. In this study, the effects of 3 different voltage gradients (7, 9, and 11 V/cm), 3 different solid to liquid ratios (1:20 g/mL, 1:40 g/mL, and 1:60 g/mL), and 3 different holding times (0, 60, and 120 min) and their interactions were investigated to determine the optimum extraction condition at constant temperature (80 °C) and pH = 1 sulfuric acid solution. The factors examined in the optimization procedure were pectin yield, power consumption, and energy efficiency. The optimum conditions were found to be 11 V/cm voltage gradient, 1:60 g/mL solid to liquid ratio, and 120-min holding time with a desirability value of 0.778. The results of this study could give important information about the design of industrial scale ohmic heating units, especially from different food wastes in industrial pectin production.

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  AtıfScopus7·WoS7·OpenAlex5

  İncele
• MakaleAçık Erişim2023/r/munzur/6481
  Investigation of Pectin Production by Ohmic Heating Assisted Extraction Method Using Different Types of Acids from Lemon Peel Powder

  Sabanci, Serdal; Çevik, Mutlu; Goksu, Ali

  Depending on the developing technology, people's use of alternative heating methods is increasing. In the present study, a solution of lemon peel powder prepared with 3 different acids (sulphuric, hydrochloric, and nitric acid) was heated from 20 °C to 80 °C at a constant pH of 1.5, solid: liquid ratio (1:40), and a voltage gradient of 10 V/cm. It is aimed to investigate the change of electrical conductivity value and the effect of acid type on pectin yield at the end of 10 minutes of processing time at 80 °C extraction temperature. As a result of the experiments, the heating times of the samples in the ohmic heating-assisted extraction system varied between 199 and 252 s, and the electrical conductivity values varied between 0.89 and 2.10 S/m. In addition, the electrical conductivity value increased in 3 different acid types as the temperature value increased. Also, pectin yield values for 3 different acid types varied between 8.88% and 10.72%, and the highest pectin yield was obtained in the extraction process obtained from the solution prepared with sulfuric acid. It was determined that the use of different acid types had a significant effect on the heating time, electrical conductivity, and pectin yield (p0.05). According to the results, it has been determined that pectin extraction can be done successfully using the ohmic heating-assisted extraction system. It is expected that the data obtained from the use of current heating methods in the extraction of such products will make a serious contribution to the literature.

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• MakaleAçık Erişim2022/r/munzur/6517
  Investigation of the Changes in Rheological Properties of Purple Basil Sherbet Samples Concentrated by Ohmic Heating at Different Voltage Gradient

  Çevik, Mutlu; Eroğlu, Zeynep

  Purple basil is widely used medicinally and aromatically due to its essential oil properties, and it is a plant that stands out with its antibacterial, antimutagenic and antioxidant properties. It has been determined that purple basil has positive effects on health such as appetizing, insomnia, sputum, diuretical and antispasmodic. Purple basil contains high concentrations of anthocyanins and with these properties it stands out as a potential new source of stable red pigments for the food industry. In recent years, it has been seen that purple basil has been processed into different products such as tea and sherbet in order to benefit from its functional properties. With the processing of purple basil into different products, it is seen that the consumption of basil and basil products has increased by consumers. In this study, purple basil sherbet samples were concentrated at different voltage gradient values (14, 17 and 20 V/cm) under atmospheric conditions with ohmic heating up to 25% soluble solid content (SSC) and the changes in their rheological properties during the concentration process was investigated. The changes in the rheological properties of the purple basil samples were determined in the range of 1-148 s-1 shear rate values and measurement temperature was 25°C. The compatibility of different rheological models (Newton, Power-Law and Herschel-Bulkley) to the experimental data was statistically evaluated to determine the flow behavior index of the purple basil sherbet samples. It has been determined that the shear stress values increased as the shear rate values increased in all the process conditions. Similarly, at the same shear rate values, it was determined that the shear stress values increased as the SSC values increased. It has been determined that the best suitable rheological model was Herschel-Bulkley Model for all purple basil sherbet concentrates. It is thought that the results obtained will provide important data to the food and machinery industry for the installation of pilot and industrial scale ohmic heating systems.

  AtıfOpenAlex2

  İncele
• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/2509
  Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating

  Goksu, Ali; Duran, Gülseven; Çilingir, Seda; Çevik, Mutlu; Sabanci, Serdal

  This study is to investigate the performance properties during the extraction of pectin from grapefruit peel powder using ohmic heating. Pectin extraction was carried out under different voltage gradients (7–11 V/cm), different solid: liquid ratios (1:20–1:60), and different holding times (0–180 min) at constant pH and temperature (80°C). The voltage gradient and solid: liquid ratio affected the time to reach the target temperature. The highest energy efficiency value for all voltage gradients and solid: liquid ratios were obtained in the 0 min holding time, and the efficiency value, which changed between 89.47% and 56.02%, was negatively affected by the increase in the holding time. The exergy efficiency was lower than the energy efficiency and decreased due to the increasing holding time and decreasing voltage gradient. Also, the exergy efficiency was found to be between 73.69% and 18.09%. Determining the performance characteristics of the system will make a significant contribution to pilot and industrial-scale system/process applications for the future. Practical application: In this study, pectin was successfully obtained from grapefruit powder using an ohmic heating system. The operating conditions for the obtained pectin include constant pH (pH:1) and temperature (80°C) but various voltage gradients, solid: liquid ratios, and extraction times. It has been observed that voltage gradient and extraction time were effective on energy efficiency. When looking at exergy efficiency, voltage gradient, solid: liquid ratio, and extraction time were effective. It has been observed that the improvement potential (IP) value calculated for the system decreases depending on the increasing voltage gradient. The results obtained in this study are thought to be an important data source for literature, pilot, and industrial-scale production systems. It has been realized that ohmic heating, which is increasingly used, is an alternative technique for pectin production.

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  AtıfScopus13·WoS12·OpenAlex16

  İncele
• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/2427
  Investigation of the changes in rheological properties and some quality characteristics of probiotic fermented almond milk with added different ratios of orange juice

  Duran, Gülseven; Cevik, Mutlu

  In this study, the changes in pH, titratable acidity, survival of Lactobacillus acidophilus, mold and yeast counts, rheological properties, and sensory evaluation of fermented almond milk samples with and without added 100% orange juice at three different ratios (10%, 20%, and 30%) were investigated. pH and titratable acidity values of fermented almond milk samples varied between 3.97–4.40 and 0.178%–0.478% at the end of the fermentation process, respectively. It was determined that the survival of L. acidophilus content of fermented samples varied between 7.58 and 7.95 log CFU/ml. The best suitable rheological model for the flow behavior of all fermented almond milk samples was the Power-Law model. Fermented almond milk samples with added 20% and 30% orange juice was more preferred by the panelists. It is thought that the results of this study could provide valuable information for equipment and pumping systems that can be installed on an industrial scale. Practical applications: In recent years, cereals (oats, rice, corn), legumes (soybean, cowpea, chickpea), oilseeds (sesame, sunflower, flaxseed), and hard-shelled fruits (almond, coconut, hazelnut, peanut, walnut) is widely used in the production of plant milk. In this study, the changes in some quality and rheological properties of fermented almond milk samples with added different ratios of orange juice were investigated. It was determined that all fermented almond milk samples had high probiotic content at the end of the fermentation stage. As a result of the sensory evaluation, it was determined that the acceptability of fermented almond milk with added 20% and 30% orange juice was very high compared to other samples.

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  AtıfScopus2·WoS2·OpenAlex2

  İncele
• MakaleAçık Erişim2021/r/munzur/6692
  Investigation of the changes in electrical conductivity values and rheological properties of poppy flower syrup

  Çevik, Mutlu

  In this study, the changes of electrical conductivity values of poppy flower syrups applied ohmic heating at different voltage gradients (30, 35 ve 40 V/cm) were investigated during the heating process. In addition, the changes of the rheological properties of the samples at different temperature values were determined and their suitability to different rheological models were tested. It was determined that the heating times of the samples changed between 280 and 592 s and tended to decrease depending on the increase in the applied voltage gradient. It was detected that the best model describing the rheological behavior of samples at all temperature values was the Power -Law Model. It was determined that the consistency coefficient (K) and apparent viscosity (μₐₚₚₐᵣₑₙₜ) values decreased as the temperature values increased. It was determined that the samples showed non- Newtonian dilatant (shear thickening) flow behavior under all measurement process conditions.

  AtıfOpenAlex2·TR Dizin1

  İncele
• MakaleYalnız künye2021/r/munzur/6608
  Determination of Rheological Properties of Gezo Pekmezi (Molasses)

  Çevik, Mutlu

  In this study, the changes in the rheological properties of Gezo pekmez (molasses) samples at different temperature values and their suitability for different rheoleogic models were investigated. In addition, changes in viscoelastic properties of pekmez (molasses) samples at different frequency values were determined. It was determined that the best model describing the rheological behavior of molasses samples at all temperature values was the Power-Law Model. It was detected that K and n values decreased as the temperature values increased. Since phase angle values were greater than 1, it was determined that the fluidity character was more dominant than elasticity character. In other words, molasses samples were found to have viscoelastic properties. It is thought that the result of present study fulfill the lack of information on determining the changes in the rheological properties of the molasses samples.

  AtıfOpenAlex2·TR Dizin1

  İncele
• MakaleYalnız künye2021Scopus SJRQ2/r/munzur/3146
  Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes

  Tezcan, Derya; Sabancı, Serdal; Cevik, Mutlu; Cokgezme, Omer Faruk; Icier, Filiz

  Thin-layer drying behaviour of dill leaves samples under three different infrared radiation power intensities was investigated. Diffusion Approach was found to be the best model that describes the drying behaviour of dill leaves. Effective diffusivity values were 6.97 × 10−9, 6.84 × 10−9 and 8.96 × 10−9 m2/s for power intensities of 1790, 1970 and 2070 W/m2, respectively. According to the first and second law efficiencies, the infrared drying system was more efficient at higher power intensities (p < 0.05). However, the total colour change was maximum at the highest power intensity. For the investigated infrared drying conditions, 1970 W/m2 was recommended as the best-infrared power intensity applied for drying of dill leaves by taking into account both performance analyses and quality changes.

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  AtıfScopus40·WoS34·OpenAlex44

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